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Prep Time
10 Mins
Other Time
30 Mins
Yield
Makes 8 servings

How to Make It

CRUSH cookies in resealable plastic bag until fine crumbs form. Mix 1 1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.

ADD milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.

SPOON into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.

Nutritional Information
Calories: 300
Total fat: 17 g
Saturated fat: 9 g
Cholesterol: 25 mg
Sodium: 390 mg
Carbohydrate: 36 g
Dietary fiber: 1 g
Sugars: 22 g
Protein: 3 g
Vitamin A: 8% DV
Vitamin C: 0% DV
Calcium: 6% DV
Iron: 6% DV

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